Sautéed Breaded Chicken Cutlet Recipe
Topped with whole plum tomato, white wine and fresh herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Breading
Sauté & Sauce
Method
Chicken & Breading
- 1
Prepare and pound chicken
Trim any fat from the chicken breasts. Place one breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, gently pound the chicken to an even thickness about 1/4 to 1/3 inch. Repeat with remaining breasts.
- 2
Season and set up breading station
Combine the flour and 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper on a shallow plate. In a shallow bowl, whisk together the eggs and milk. On a third shallow plate, mix breadcrumbs, grated Parmesan, remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper.
- 3
Bread the cutlets
Dredge each pounded chicken cutlet in the flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat evenly on both sides. Place breaded cutlets on a wire rack or plate; let rest 10 minutes to help coating adhere.
Sauté & Sauce
- 4
Heat pan and brown cutlets
In a large skillet (10–12 inches), heat the olive oil and 1 tablespoon of the butter over medium-high heat until shimmering and the butter has melted. Working in a single layer (cook in two batches if needed), add the breaded cutlets and cook 3 to 4 minutes without moving until deep golden brown. Flip and cook the second side 2 to 3 minutes until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a warm plate and tent with foil while you make the sauce.
- 5
Sauté garlic and tomatoes
Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the halved plum tomatoes cut-side down and cook 2–3 minutes until they begin to soften and develop light color.
- 6
Deglaze with white wine
Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Bring the wine to a gentle simmer and cook 2–3 minutes to reduce slightly and cook off most alcohol, creating a pan sauce.
- 7
Finish the sauce and assemble
Stir in the lemon juice, red pepper flakes, chopped parsley and basil. Taste and season with the additional 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper as needed. Return the cutlets to the skillet, nestling them among the tomatoes and spooning a bit of the sauce over each cutlet. Cook together 1 minute to rewarm the cutlets and marry flavors.
- 8
Serve
Transfer each cutlet to plates, spooning whole plum tomato halves and wine-herb sauce over the top. Garnish with a little extra chopped parsley or basil if desired and serve immediately.
